If you are looking for a delectable recipe that combines the delicate flavor of shrimp with the richness of mayonnaise, you have come to the right place. This article will guide you through the process of whipping up. a dish that is both flavorful and visually appealing. Get ready to tantalize your taste buds and impress your dinner guests with a culinary creation that is sure to become a favorite.
Here are our top 10 tried and tested recipes!
SHRIMP AND OYSTER PO'BOYS
Many fans of the po'boy say these beloved sandwiches were created as a way to feed workers during a 1929 transit strike in New Orleans. Technically, anything can go inside, but a combo of oysters and shrimp is a local favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
- Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
- Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.
SHRIMP PO'BOYS WITH ANGRY MAYONNAISE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 12 po'boys
Number Of Ingredients 17
Steps:
- For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
- To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
- Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.
GRILLED SHRIMP WITH GARLIC MAYO
Steps:
- Preheat grill to medium.
- Pat shrimp dry with paper towels, and place on bamboo skewers.
- Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
- Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
- In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.
MAUI WOWIE SHRIMP
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
- Generously coat both sides of shrimp with mayonnaise.
- Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Carbohydrate 1.3 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 4.7 g, Sodium 528 mg, Sugar 0.4 g
SHRIMP AND VEGETABLES WITH GARLIC MAYONNAISE
In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.
- In large saucepan, cover potatoes with salted water. Bring to a simmer; cook, partially covered, until fork-tender, 20 to 25 minutes. Drain, and quarter.
- In a medium saucepan, cover carrots with salted water. Bring to a simmer; cook until tender, about 5 minutes. Transfer to a plate with a slotted spoon. Cook beans in the water until tender, 6 to 8 minutes. Transfer to plate. Cook shrimp until pink, 1 to 2 minutes. Drain.
- Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.
SHRIMP IN GREEN MAYO
A blend of fresh parsley and dried oregano leaves puts the green in this easy recipe for Shrimp in Green Mayo.
Provided by My Food and Family
Categories Meal Recipes
Time 1h20m
Yield Makes 10 servings, about 4 shrimp each.
Number Of Ingredients 5
Steps:
- Mix mayo, parsley, capers and oregano in medium bowl.
- Add shrimp; stir gently until well blended. Cover.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
BARBECUED SHRIMP WITH GARLIC MAYONNAISE
Perfectly marinated and barbecued shrimp served with a rich garlic mayonnaise. Another recipe from the Sizzling Grills and Spectacular Salads cookbook.
Provided by Crafty Lady 13
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
- Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
- Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
- Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.
Nutrition Facts : Calories 589.6, Fat 52.1, SaturatedFat 7.3, Cholesterol 291.6, Sodium 571.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.2, Protein 27.9
GARLIC SHRIMP WITH WASABI MAYONNAISE
These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp
Provided by FlemishMinx
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
- Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
- When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
- Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
- Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
- I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
- Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.
Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1
SRIRACHA SHRIMP
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.
SWEET SHRIMP WITH MAYONNAISE SAUCE
Provided by Elaine Louie
Categories side dish
Time 3h5m
Yield 2 to 4 servings, if accompanying other dishes
Number Of Ingredients 11
Steps:
- Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
- Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
- Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
- Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
- Heat the oil to 400 degrees.
- Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
- Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
- Remove the shrimp and drain on paper towels.
- Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.
Tips:
- Use fresh, high-quality shrimp. This will ensure that your dish is as delicious as possible.
- Cook the shrimp properly. Overcooked shrimp will be tough and rubbery, so be careful not to cook them for too long.
- Make sure the mayonnaise is flavorful. Use a mayonnaise that you enjoy the taste of, and add some additional seasonings, such as lemon juice, herbs, or spices, to taste.
- Don't be afraid to experiment with different ingredients. There are many different ways to make shrimp in mayonnaise, so feel free to get creative and try new things.
Conclusion:
Shrimp in mayonnaise is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover shrimp, and it can also be made ahead of time, making it a convenient option for busy weeknights.
Whether you are looking for a classic recipe or something a little more creative, there is sure to be a shrimp in mayonnaise recipe that you will enjoy. So next time you have some shrimp on hand, give one of these recipes a try.
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